Easy Salmon Patties Recipe

This salmon patties recipe creates golden, crispy cakes that are perfect for any meal. Made with simple pantry ingredients, these tender fish patties take just 40 minutes from start to finish.

Whether you use canned salmon or leftover cooked fish, you’ll get restaurant-quality results every time.

I’ve been making these for my family’s Sunday dinners for years, and they always disappear within minutes of hitting the table.

Essential Ingredients for Perfect Salmon Patties

These simple ingredients create the most flavorful salmon cakes you’ll ever taste:

• Canned salmon (14-15 oz) – Well-drained pink or red salmon works best
• Yellow onion (1 medium) – Finely diced for sweetness and texture
• Red bell pepper (1/2 pepper) – Adds color and mild crunch
• Panko breadcrumbs (1/2 cup) – Creates the perfect binding texture
• Large egg (1) – Helps hold everything together
• Mayonnaise (2 tablespoons) – Keeps patties moist and tender
• Worcestershire sauce (1 teaspoon) – Adds savory depth
• Garlic salt (1 teaspoon) – Seasons throughout
• Black pepper (1/4 teaspoon) – For gentle heat
• Fresh parsley (1/4 cup) – Brightens the flavor
• Olive oil and butter – For perfect golden browning

Step-by-Step Cooking Instructions

Follow these simple steps for foolproof salmon patties every time:

1. Prepare the vegetables – Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add diced onion and bell pepper, cooking for 7-9 minutes until golden and soft.
2. Mix the salmon mixture – In a large bowl, combine flaked salmon, cooked vegetables, breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, pepper, and parsley. Stir gently until just combined.
3. Form the patties – Using a heaping tablespoon, scoop mixture and shape into 2-inch wide patties about 1/3 to 1/2 inch thick. If mixture feels too dry, add more mayo. If too wet, add more breadcrumbs.
4. Cook to perfection – Heat remaining oil and butter in a clean non-stick pan. Add patties in a single layer and cook 3-4 minutes per side until golden brown and heated through.
5. Serve immediately – Transfer to paper towel-lined plate and serve hot with your favorite dipping sauce.

Pro Tips for the Best Fish Patties

These expert tricks guarantee perfect results every single time:

• Drain salmon thoroughly – Press canned salmon in a fine mesh strainer to remove excess liquid
• Don’t overmix – Gentle folding keeps patties tender and flaky
• Test the heat – Drop a small piece of mixture in the pan first to check oil temperature
• Make uniform sizes – Use a cookie scoop for evenly sized patties
• Don’t overcrowd – Cook in batches for even browning
• Keep warm – Place finished patties on a baking sheet in a 200°F oven while cooking remaining batches

Creative Serving Ideas

These versatile salmon cakes work perfectly for various occasions:

• As appetizers – Serve bite-sized portions with homemade tartar sauce
• Main course – Pair with cucumber salad or roasted vegetables
• Salmon burgers – Make larger patties and serve on hamburger buns
• Brunch option – Top with poached eggs and hollandaise sauce
• Meal prep – Make ahead for quick weekday lunches
• Party food – Arrange on platters with lemon wedges and fresh herbs

Storage and Reheating Tips

Proper storage keeps your salmon patties fresh and delicious:

• Refrigerator storage – Cool completely and store in airtight containers for up to 3 days
• Freezer storage – Wrap individually and freeze for up to 3 months
• Reheating methods – Use a skillet, air fryer, or oven at 350°F until heated through
• Thawing instructions – Move frozen patties to refrigerator overnight before reheating
• Serving cold – These taste great straight from the fridge on salads or sandwiches

Nutritional Benefits

Salmon patties pack impressive nutritional value into every bite:

• High protein content – Each patty provides essential amino acids
• Omega-3 fatty acids – Support heart and brain health
• Vitamin D – Important for bone health
• B vitamins – Aid energy metabolism
• Selenium – Acts as a powerful antioxidant

Common Mistakes to Avoid

Prevent these issues for perfect salmon patties every time:

• Using wet salmon – Always drain thoroughly before mixing
• Overworking mixture – Handle gently to maintain texture
• Wrong pan temperature – Medium heat prevents burning while ensuring thorough cooking
• Flipping too early – Wait for golden crust before turning
• Skipping vegetables – Sautéed onions and peppers add essential flavor and moisture

These easy salmon patties have become a staple in my kitchen because they’re foolproof, budget-friendly, and incredibly satisfying.

The combination of crispy edges and tender, flaky interior makes them irresistible to both adults and kids.

Whether you’re feeding a crowd or preparing a quick weeknight dinner, this reliable recipe delivers restaurant-quality results with minimal effort.

Easy Salmon Patties Recipe

These crispy, golden salmon patties are made with simple ingredients and ready in just 40 minutes. Perfect for appetizers, main dishes, or quick weeknight meals, they feature tender flaked salmon with a perfectly seasoned crispy exterior.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 14 patties

Course: Appetizer, Main Course

Cuisine: American

Calories: 95

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 14-15 oz canned salmon well drained, or salmon packets
• 1 medium yellow onion finely diced (about 1 cup)
• 1/2 red bell pepper seeded and diced
• 1/2 cup Panko bread crumbs
• 1 large egg lightly beaten
• 2 Tbsp mayonnaise

Seasonings

• 1 tsp Worcestershire sauce
• 1 tsp garlic salt or substitute with 1/2 tsp fine sea salt and 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley finely minced

For Cooking

• 2 Tbsp olive oil divided
• 2 Tbsp unsalted butter divided

Equipment

• Medium skillet
• Large mixing bowl
• Non-stick pan
• Fine-mesh strainer

Method

 

1. Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and sauté until golden and softened (7-9 minutes) then remove from heat.
2. In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir gently to combine.
3. Form mixture into patties using about a heaping tablespoonful each. Mold with your hands into 2-inch wide by 1/3 to 1/2-inch thick patties.
4. In a clean non-stick pan, heat remaining 1 Tbsp oil and 1 Tbsp butter until hot. Add salmon patties in a single layer, ensuring not to overcrowd the pan.
5. Sauté for 3 to 4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining patties if needed.

Notes

Storage Tips: Cool completely and store in airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

Reheating: Thaw overnight in refrigerator. Reheat in skillet, air fryer, or eat cold.

Texture Tips: If mixture is too dry to hold patty shape, add an extra tablespoon of mayo. If too moist, add more bread crumbs.

Substitutions: You can use leftover cooked salmon instead of canned. Ensure it’s boneless, skinless, and flaked before using.